Creamy Avocado Pea Gazpacho
User Reviews
5
Creamy Avocado Pea Gazpacho
Description
Creamy Avocado Pea Gazpacho begins by blanching fresh peas briefly to preserve their bright green color and sweet flavor. Combined in a blender with ripe avocado, Serrano pepper, shallot, and cucumber, this mixture is then enriched with extra virgin olive oil, lime juice, and coconut milk for a smooth and creamy consistency. The lime juice adds acidity, while the optional Serrano seeds give a subtle heat, enhancing the gazpacho's complexity. Seasoned with salt and pepper, this cooled soup offers a vibrant green color and a balance of creamy texture with fresh, herbaceous notes.
This cold gazpacho serves well as a light starter or refreshing snack. The fresh cilantro and optional garnishes such as mint leaves, hemp seeds, or cucumber ribbons provide texture contrasts and enhance the presentation. Its creamy quality comes without dairy, relying instead on avocado and coconut milk.
Ingredients
- 2 cups peas 280g, fresh, shelled; English shelling peas used
- 2 avocados medium-large, ripe
- 2 tablespoons extra virgin olive oil good-quality
- 1 Serrano pepper stem removed and sliced in half (de-seed for a mild version, but I think the seeds are key for bringing some interest to this soup, and it’s not overly spicy
- 1 shallots peeled and chopped in half, medium
- 1 English cucumber very roughly chopped, medium
- 1 cup cilantro you can use the leaves and tender stems, fresh
- 3 tablespoons lime juice plus more to taste, freshly squeezed
- 1 1/2 – 2 cups (360 – 480 mL) water, plus more as needed
- 1/2 cup full-fat coconut milk 120 mL plus more as needed; can use lite coconut milk or unsweetened oat milk as alternatives
- kosher salt generous amount; freshly cracked black pepper
- sea salt
- black pepper
- cilantro recommended), fresh shelled peas, hemp seeds, cucumber ribbons, optional garnish ideas
- mint leaves recommended), fresh shelled peas, hemp seeds, cucumber ribbons, optional garnish ideas
Instructions
- Blanch the peas. Bring some water to a boil in a saucepan. Prepare an ice bath (a large bowl of ice water). Add the shelled peas to the boiling water. Wait for the water to return to a boil, then set a timer for 90 seconds. Immediately after, transfer the blanched peas to the ice bath to stop cooking and cool down. Once the peas are cold, drain them.1. NOTE: you can also steam the peas in the microwave. Simply add 2-3 tablespoons of water to a microwave-safe container, add the peas, cover, and microwave on high. Check every 2 minutes for doneness.2. NOTE: If using frozen peas, you need to defrost them but no need to blanch them.
- Add the blanched and drained peas to a blender. Add the avocado flesh, olive oil, Serrano pepper, shallot, cucumber, cilantro, lime juice, 1 1/2 cups (360 mL) water, and coconut milk. Blend until completely smooth and creamy. If it’s too thick, add the remaining 1/2 cup (120 mL) water to thin out.
- Season to taste with salt and pepper. Add more lime juice for acidity or more cilantro for pungency. Taste again, and add more salt or pepper as needed.
- Serve immediately at room temperature, or transfer to the fridge to serve chilled. This gazpacho is best on the day it’s made, but you can store leftovers in an airtight container for 1-2 days (the avocado will start to go bad afterwards).
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4 (as main) or 6 to 8 (as appetizer/side)
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 38g | 58% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Sodium | 399mg | 17% |
| Potassium | 1195mg | 25% |
| Fiber | 15g | 60% |
| Sugar | 9g | 18% |
| Vitamin A | 1427IU | 29% |
| Vitamin C | 63mg | 70% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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